Flax-Topped Fruit Crisp with Lemon Cream


Flax-Topped Fruit Crisp with Lemon Cream

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    Servings and Ingredients

    Serves 6
    6 red plums
    6 apricots
    ⅓ c. white sugar
    5 tbsp. fresh lemon juice, divided
    2 tsp. cornstarch
    2 c. cornflakes, crushed to make 1 c.
    ¼ c. flax seed
    2 tbsp. butter or margarine, melted
    1 c. light sour cream
    1/4 to 1/3 c. powdered sugar
    grated rind of 1 lemon


    1. Preheat oven to 350 degrees. Lightly grease an 8-cup baking dish.
    2. Remove the pits from plums* and apricots*. Quarter fruits and place in baking dish.
    3. In a small bowl, mix white sugar, 2 tablespoons lemon juice and cornstarch. Pour mixture over fruit and toss to coat.
    4. In a medium bowl, mix crushed cornflakes, flax seed and melted butter. Sprinkle crumb mixture over fruit.
    5. Bake at 350 degrees for 25 minutes, or until juice bubbles and is clear.
    6. In a medium bowl, mix sour cream, powdered sugar, 3 tablespoons lemon juice and grated rind of 1 lemon. Chill lemon cream until serving time.
    7. To serve, spoon 2 tablespoons lemon cream over each serving of fruit crisp.
    8. *NOTE: Use any combination of fruit instead of the plums and apricots to equal 4 cups. Adjust sugar if necessary.

    Nutrition facts


    279 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 14mg
    • Sodium: 195mg
    • Total Carbohydrates: 44g
    • Protein: 6g

    Recipe Source:

    Family Favourites Flax cookbook.